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    Sweet Potato and Gruyère Gratin

    clock-icon100 minutes
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    Pixicook editorial team

    A rich and comforting gratin dish featuring layers of sweet potatoes, creamy herb-infused sauce, and melted Gruyère cheese.

    Ingredients for Sweet Potato and Gruyère Gratin

    units in
    USchevron
    units in
    USchevron
    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Unsalted Butter, for greasing

    tablespoons

    Substitute chevron-down

    Parmesan Cheese, grated

    cups

    Substitute chevron-down

    Heavy Cream

    cups

    Substitute chevron-down

    Sage, chopped

    tablespoons

    Substitute chevron-down

    Rosemary, chopped

    tablespoons

    Substitute chevron-down

    Garlic, minced

    cloves

    Substitute chevron-down

    Nutmeg, grated

    teaspoons

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Eggs, beaten

    each

    Substitute chevron-down

    Sweet Potatoes, peeled and thinly sliced

    0 lb

    Substitute chevron-down

    Gruyère Cheese, grated

    cups

    Substitute chevron-down

    How to Make Sweet Potato and Gruyère Gratin

    1. Prepare Baking Dish

    Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-by-13-inch baking dish with unsalted butter and sprinkle the bottom evenly with grated Parmesan cheese.

    2. Create Cream Mixture

    In a medium pot, combine heavy cream, chopped sage, chopped rosemary, minced garlic, grated nutmeg, and a pinch of salt. Simmer for 10 minutes until reduced by about a quarter, stirring occasionally.

    3. Combine Eggs and Cream

    In a large bowl, lightly beat the eggs. Gradually whisk the reduced cream mixture into the eggs until combined.

    4. Layer the Gratin

    Arrange a layer of thinly sliced sweet potatoes in the prepared baking dish. Season with salt and freshly ground pepper. Pour a portion of the egg and cream mixture over the sweet potatoes and sprinkle with grated Gruyère cheese. Repeat layering until all ingredients are used, ending with sweet potatoes topped with Gruyère cheese.

    5. Bake the Gratin

    Cover the dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and continue to bake for another 25 to 30 minutes until the top is golden brown and bubbly. Let the gratin cool slightly before serving.

    Pitfalls and tips

    Choose the Right Potatoes

    Opt for orange-fleshed sweet potatoes for their rich flavor and texture. They should be firm with smooth skin, free of blemishes and soft spots.

    Choose the Right Potatoes

    Opt for orange-fleshed sweet potatoes for their rich flavor and texture. They should be firm with smooth skin, free of blemishes and soft spots.

    Uniform Slicing

    For even cooking, slice the sweet potatoes uniformly, about 1/8-inch thick. A mandoline is ideal, but a sharp knife works if careful.

    Choose the Right Potatoes

    Opt for orange-fleshed sweet potatoes for their rich flavor and texture. They should be firm with smooth skin, free of blemishes and soft spots.

    Let It Rest

    Allow the gratin to rest for 10-15 minutes after baking to help set the layers and enhance flavor meld.


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